Adult- & Kid-Friendly Weeknight Dinners
Monday: Rachael Ray's Chicken Pepperoni
It's a protein-packed pizza-type-thing the whole family will love.
Recipe: Try Rachael Ray's Chicken Pepperoni
Tuesday: Rachael Ray's Turkey Grilled Cheese with Suiza Dipper
Grilled cheese is good year-round, but made with turkey, red onion, two types of cheese, and a flavor-packed suiza dipping sauce, it's the perfect easy winter dinner.
Recipe: Try Rachael Ray's Turkey Grilled Cheese with Suiza Dipper
Wednesday: Quesadilla Club with Garlicky Kale
These quesadillas are quick, veggie-packed, and on-theme for the holiday season.
Recipe: Try our Quesadilla Club with Garlicky Kale
Thursday: Rosemary & Butternut Squash Chicken Soup
Nothing beats a bowl of chicken soup on a cold night! This one includes squash and rosemary for an extra-comforting kick.
Recipe: Try our Rosemary & Butternut Squash Chicken Soup
Friday: Apple-Bacon-Cheddar Mac 'n' Cheese
The all-time classic kiddie dish tastes even better with bacon and apples—two things adults love as much as little ones do!
Recipe: Try our Apple-Bacon-Cheddar Mac 'n' Cheese
Ingredients
For the chicken pepperoni
- 4 organic boneless, skinless chicken breasts (about 8 oz. each)
- Salt and pepper
- 1 tsp. (about 1/3 palmful) fennel seeds
- About 3 tbsp. olive oil
- 1 red field pepper or red bell pepper
- 1 onion
- 4 large cloves garlic
- 6 to 8 Italian hot pickled pepper rings in brine, not oil (I like Cento)
- 1 rounded tsp. (about 1/3 palmful) dried oregano or marjoram
- 3 tbsp. sun-dried tomato paste
- 3 to 4 ounces (about a 3- to 4-inch piece) good-quality pepperoni
- About 3/4 cup red vermouth or red wine
- 1 1/2 to 2 cups tomato passata or tomato sauce
- 1/4 cup (a small handful) fresh flat-leaf parsley tops
- 1 ball (8 oz.) fresh mozzarella
- A handful of fresh basil leaves
- Italian bread with sesame seeds, for dipping
For the grilled cheese
- 2 tbsp. olive oil
- 1 onion
- 1 large jalapeño chile or 1 small poblano chile
- 2 tbsp. chopped garlic (from about 6 cloves)
- Salt and pepper
- 2 cups chicken stock
- 1 package (14.5 oz.) fire-roasted tomatillos (I like Frontera brand) or 1 can (14 oz.) whole tomatillos
- 1/2 cup sour cream, Mexican crema, or crème fraîche
- 1 tbsp. fresh lime juice (from 1 lime)
- 1 small red onion
- 1 lime, juiced (about 2 tbsp.)
- Salt and pepper
- About 4 tbsp. butter, at room temperature, or 1/4 cup mayonnaise
- 8 slices sourdough bread or good-quality white bread (1/4 to 1/2 inch thick each)
- Pickled jalapeño slices
- Fresh cilantro or flat-leaf parsley leaves
- 8 slices pepper Jack
- 1 lb. sliced roasted turkey breast
- 8 slices Swiss cheese
For the quesadillas
- 3 cloves garlic
- 1 red jalapeño chile
- 2 tsp. vegetable oil
- 4 cups (packed) baby kale (about 4 oz.)
- 1 cup fresh cilantro leaves
- 3 corn tortillas
- 1 cup (4 oz.) grated Monterey Jack
- Guacamole and lime wedges, for serving
For the chicken soup
- 4 tbsp. butter
- 3/4 lb. ground chicken
- 1 tbsp. finely chopped fresh rosemary
- 1/2 lb. butternut squash
- 1/4 lb. celery root
- 1 large leek
- 3/4 tsp. celery seed
- 1 tbsp. chopped fresh thyme
- 6 cups chicken stock
- 6 oz. campanelle (cone-shaped pasta) or other dried pasta
- 1/4 cup crème fraîche or sour cream
- 1 tsp. finely grated lemon zest
For the mac 'n' cheese
- 6 slices bacon
- 2 granny smith apples
- 2 leeks
- 3/4 pound elbow macaroni
- 4 tablespoons butter
- 1/4 cup flour
- 3 cups milk
- 8 ounces sharp white cheddar
- Salt and pepper
- 1/3 cup chopped flat-leaf parsley